Chilled Corn and Basil Soup with Roasted Red Peppers
A subtly sweet cold soup made from roasted corn and red peppers, blended with fresh basil and a touch of cream for smoothness. This american-inspired soups (vegetarian) ready in about 40 minutes pairs fresh corn kernels, medium red bell peppers, small yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups fresh corn kernels
- 2 medium red bell peppers
- 1 small yellow onion
- 2 cups vegetable broth
- 1/4 cup packed fresh basil leaves
- 1/4 cup heavy cream
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 450°F. Cut 2 medium red bell peppers in half and remove seeds. Place cut side down on a baking sheet and roast for 20 minutes until skins are charred.
- Step 2: While peppers roast, heat 2 tbsp olive oil in a medium skillet over medium heat. Dice 1 small yellow onion and sauté for 5 minutes until translucent. Add 3 cups fresh corn kernels and cook for 5 more minutes until corn is slightly golden.
- Step 3: Peel skins off roasted peppers and roughly chop. In a blender, combine sautéed corn and onion, chopped roasted peppers, 2 cups vegetable broth, 1/4 cup fresh basil leaves, 1 tsp salt, and 1/2 tsp black pepper.
- Step 4: Blend until smooth, then stir in 1/4 cup heavy cream for richness. Chill soup in refrigerator for at least 2 hours before serving cold, garnished with a few basil leaves.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chilled Corn and Basil Soup with Roasted Red Peppers take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chilled Corn and Basil Soup with Roasted Red Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh corn kernels from drying out.
Can I substitute ingredients in Chilled Corn and Basil Soup with Roasted Red Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chilled Corn and Basil Soup with Roasted Red Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chilled Corn and Basil Soup with Roasted Red Peppers vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
